Sopa de Tortilla (Traditional Mexican Tortilla Soup)

Ingredients

• 500 g Chicken pieces (bone-in, skin removed) (Legs, thighs, or breast; skin removed for less fat)
• 2 liters Water (For broth)
• 2 tsp Salt (To taste)
• 1.5 medium White onion (Divided (1 for broth, 0.5 for sauce))
• 4 large Garlic cloves (Divided (2 for broth, 2 for sauce))
• 1 sprig Fresh thyme
• 2 leaves Bay leaves
• 8 pieces Corn tortillas (preferably day-old) (Day-old for less oil absorption)
• 4 large Roma tomatoes (Very ripe)
• 1 large Chile ancho (Stemmed and seeded)
• 2 large Chile pasilla (Stemmed and seeded (1 for broth, 1 for garnish))
• 1 cup Vegetable oil (For frying tortillas and chiles)
• 1 small bunch Epazote (fresh) (Optional but traditional)
• 100 g Queso fresco (For garnish)
• 50 g Chicharrón (pork cracklings) (For garnish)
• 1 large Avocado (Sliced, for garnish)
• 100 ml Mexican crema (For garnish)
• 1 tsp Chicken bouillon powder (Optional, to taste)

Instructions

1. Prepare Chicken Broth

   In a large pot, bring 2 liters of water to a boil. Add chicken pieces (skin removed), 1 medium onion (peeled and halved), 2 garlic cloves, 1 sprig of thyme, 2 bay leaves, and 2 tsp salt. Simmer uncovered for 35-40 minutes, skimming foam as needed. When chicken is cooked and broth is fragrant, turn off heat. Reserve chicken and broth; you'll use about 1.5 liters of broth for the soup.

   Time: PT40M

2. Hydrate Dried Chiles

   Remove stems and seeds from 1 chile ancho and 1 chile pasilla. In a saucepan, bring water to a boil, add the chiles, and simmer for 2 minutes. Turn off heat and let chiles soak for 10 minutes until soft.

   Time: PT12M

3. Prepare Garnish Chile Pasilla

   Slice the second chile pasilla into thin rings using scissors. In a frying pan, heat oil over medium-high. Fry chile rings quickly (about 10-15 seconds) until just crisp but not burnt. Remove immediately and drain on paper towels.

   Time: PT5M

4. Cut Tortillas

   Stack the tortillas and cut into thin strips (about 1/2 cm wide).

   Time: PT5M

5. Fry Tortilla Strips

   Heat 1 cup of oil in a large frying pan over medium-high. When hot (test with a tortilla strip; it should bubble), fry tortilla strips in batches until golden and crisp (about 2-3 minutes per batch). Remove with a slotted spoon and drain in a colander lined with paper towels.

   Time: PT15M

6. Prepare Vegetables

   Roughly chop tomatoes, remaining onion (0.5 medium), and 2 garlic cloves for blending.

   Time: PT5M

7. Blend Soup Base

   In a blender, combine chopped tomatoes, onion, garlic, hydrated chiles, and a splash of the chile soaking water. Blend until completely smooth.

   Time: PT3M

8. Cook and Strain Sauce

   Heat 2 tbsp oil in a large saucepan over medium. Pour in the blended mixture and strain through a fine mesh strainer, pressing solids to extract all liquid. Add a bit of water to the blender to rinse and add to the pan. Season with salt or chicken bouillon powder. Simmer, stirring occasionally, for 10-12 minutes until the sauce thickens and oil rises to the surface.

   Time: PT15M

9. Add Broth and Epazote

   Pour in about 1.5 liters of hot chicken broth. Add the epazote sprig. Simmer over medium to medium-high heat for 20-25 minutes to blend flavors.

   Time: PT25M

10. Prepare Garnishes

    Crumble queso fresco, slice avocado, break chicharrón into bite-sized pieces, and have Mexican crema ready.

    Time: PT5M

11. Serve

    To serve, place a handful of fried tortilla strips in each bowl. Ladle hot soup over. Top with queso fresco, chicharrón, avocado slices, fried chile pasilla rings, and a drizzle of crema.

    Time: PT5M

12. Cleanup

    Wash all pots, pans, blender, utensils, and wipe down counters. Dispose of used oil safely.

    Time: PT15M

Nutrition Facts

Calories

380

Protein

18g

Carbohydrates

38g

Fat

18g

Fiber

6g